Pink roasted duck breast with dutch carrots, soubise, spring onion, silverbeet & port jus
$32
Roast beef tenderloin with fois gras Wellington, herb & eschallots with bone marrow jus
$32
King salmon w/- shaved squid, kol rabi, Japanese mushrooms, squid consomme & ginger oil *
$32
Juniper berry crusted lamb rack w/- braised lamb neck, potato fondant, eggplant puree & rosemary, olive and capsicum jus *
$32
Roast kingfish w/- chorizo, parsley, preserved lemon, white bean & vongole vinaigrette *
$32
Roast fillet of kurobota port w/- confit pork belly, celeraic puree, chestnuts, with prune & pedro ximenez jus *
$32
* Gluten free
Fat chips with eschallot salt $7
Green leaf salad w/- palm sugar dressing $7
Green beans w/- walnut & chive butter $7
"Our commitment to quality is matched only by our passion for creating innovative modern Australian cuisine"
Tim Freitas, Head Chef
